My new favorite enchilada recipe.
Chicken Enchiladas with Green Salsa
adapted from Tyler Florence
one recipe Roasted Tomatillo Salsa
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock
1/4 c. chopped cilantro leaves
3 c. shredded cooked chicken
freshly ground black pepper
10 medium-sized corn tortillas
1/2 pound (2 c.) Monterey Jack or cheddar cheese, shredded
chopped tomatoes and cilantro leaves, for garnish
Heat a drizzle of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir, and gradually add the chicken stock while stirring. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo salsa, 1/4 c. chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
Preheat the oven to 350 degrees F and begin assembling the dish. In a 9 x 13 baking dish, spread some of the reserved tomatillo salsa. Warm the corn tortillas under a damp towel in the microwave. Put a scoop of the shredded chicken-enchilada mix on top of a tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll up to enclose it. Place the tortilla in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish with sour cream, chopped tomatoes and cilantro.